Ingredients:

  • 1 pound (450g) Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 28 ounces (800g) crushed tomatoes
  • 15 ounces (425g) tomato sauce
  • 4 cups (950ml) beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 8 ounces (225g) lasagna noodles, broken into small pieces
  • 15 ounces (425g) ricotta cheese
  • ½ cup (60g) grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions:

  1. (Optional) Brown Italian sausage in a skillet over medium-high heat. Drain excess grease.
  2. Add sausage, onion, garlic, oregano, basil, thyme, red pepper flakes (if using), salt, pepper, crushed tomatoes, tomato sauce, beef broth, tomato paste, and Worcestershire sauce to the slow cooker. Stir.
  3. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
  4. Stir in broken lasagna noodles during the last 30 minutes of cooking. Cook until tender.
  5. Mix ricotta cheese, Parmesan cheese, salt, and pepper in a bowl.
  6. Ladle soup into bowls. Top with ricotta mixture, Parmesan cheese, and parsley.